🔗 Share this article

Keftedes me Prassa

Petite fried fritters, often known as keftedes, are a treasured signature dish in Sephardic cooking. These particular leek patties present a flavorful combination of rich beef with the delicate, mildly sweet taste of leeks, making them utterly irresistible.

Produces 12

• 4 leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp mild paprika
• Olive oil, for cooking
• Fresh lemon wedges, to serve

Wash the leeks properly and remove the base and most of the green tops. Cut into halves along the length then into 1.5-centimeter slices. Place in a deep pan and cover with fresh water, then simmer over a moderate heat for about 20 minutes or until softened.

Drain the cooked leeks and transfer in a mixing bowl with the ground beef, eggs, matzo meal, dill, flat-leaf parsley and spice and season well with pepper and salt. Mix thoroughly using your hands then form a couple of scoops into a ball, shaping a slightly. Place on a plate and continue for the balance of the mixture.

Preheat cooking oil in a pan to a amount of about 2 centimeters over a medium flame. When the oil is hot, cook the croquettes in small batches until crispy on both sides. (Do not fill the skillet as this drops the heat of the oil.) Transfer the finished fritters to a dish topped with paper towel and allow to rest.

Present with lemon slices.

Spinach Patties

These delightful cheesy spinach fritters are a genuine treat. The crispy exterior reveals a soft interior. The leafy spinach brings a bright, somewhat green note, while the dairy provides a deep, flavorful creaminess. You can substitute the dairy cheese with cooked, crushed potato if you prefer.

Makes 16–18

• 1kg fresh spinach (or about 500g iced spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, finely diced
• 2 garlic pieces, minced
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (1¼ cups), plus extra if required
• 3 fresh eggs
• Cooking oil for deep-frying (or use sunflower oil)
• Lemon slices, to garnish

If using fresh spinach, rinse it carefully, discarding any tough stems, and coarsely chop it into big pieces. Transfer in a large saucepan with a little water over a medium heat. Once cooked, drain in a strainer for about a quarter hour, then squeeze out any extra water and put aside.

For previously frozen spinach, completely press out extra water.

Warm the olive oil in a pan over a medium heat and saute the chopped onion and garlic until softened, about four minutes. Take off the heat.

Place the cooked spinach, sauteed onion and softened garlic, hard cheese, ricotta, grated nutmeg, sweet paprika, dry crumbs and beaten eggs in a large bowl and season with salt and pepper. Mix thoroughly until incorporated. If the preparation looks too soft, add some additional breading.

With your fingers, mold the preparation into oval shapes slightly larger than a walnut but more compact than an chicken egg, and place them on a plate covered with wax paper. Cover and chill for at least 60 minutes.

In a large frying pan over medium heat, warm oil to a amount of about half an inch. Brown the fritters a small batch for a couple of minutes per side, flipping so they are golden completely, then transfer on absorbent paper.

Serve with lemon wedges.

Lentil Patties

Featuring a crunchy outside and soft inside, these fritters are not only tasty but also a wonderfully wholesome bite or meal.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (½ cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, diced
• 1 tbsp flat-leaf parsley, minced
• 1 fresh egg
• Salt and pepper, to taste
• Greek yoghurt and lemon slices, to serve

Put the brown lentils in a pot and submerge with enough cold water. Cook over a medium flame for about 20 mins or until almost cooked, including extra liquid to keep the lentils immersed if needed.

Mix in the bulgur wheat and proceed cooking until tender. Remove the water from the mixture completely and set aside in a bowl.

Preheat a portion of the